Thai Green Curry
A fragrant and creamy Thai green curry with firm tofu and crisp vegetables simmered in a rich coconut milk broth. This vibrant, aromatic one-pot meal brings the authentic flavors of Thailand to your kitchen in under an hour.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the tofu and vegetables
- b.Press the tofu for at least 20 minutes to remove excess water, then pat dry and cut into 1-inch cubes.
- c.While the tofu is pressing, wash and prepare all your vegetables.
- d.Thinly slice the bell pepper, cut the zucchini into half-moons, and rinse the bamboo shoots.
- e.Tear the kaffir lime leaves and have the Thai basil leaves ready for later.
- 2
Step 2
- a.Bloom the curry paste
- b.Open the coconut milk cans without shaking. Scoop the thick cream from the top (about 1 cup) into a large pot or wok over medium heat.
- c.Bring the cream to a simmer and cook for 3-4 minutes, stirring, until it thickens and the oil separates. This is called 'cracking' the coconut milk.
- d.Add the green curry paste and stir-fry for 2 minutes until it's very aromatic.
- 3
Step 3
- a.Build the curry broth
- b.Pour in the remaining thin coconut milk and the vegetable broth. Stir to combine.
- c.Add the palm sugar, soy sauce, salt, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.
- d.Carefully add the tofu cubes. Reduce heat to low and let it simmer for 8-10 minutes to allow the tofu to absorb the flavors.
- 4
Step 4
- a.Add vegetables and finish
- b.Increase heat to a medium simmer. Add the zucchini, red bell pepper, and bamboo shoots.
- c.Cook for 5-7 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
- d.Turn off the heat. Stir in the fresh Thai basil leaves and the lime juice. The residual heat will wilt the basil.
- 5
Step 5
- a.Serve the curry
- b.Let the curry rest for a few minutes for the flavors to meld.
- c.Ladle the hot curry into bowls and garnish with sliced red chili if desired.
- d.Serve immediately with hot steamed jasmine rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use full-fat, high-quality canned coconut milk. The brand makes a big difference.
- 2The step of 'cracking' the coconut cream is crucial for developing a deep, aromatic flavor base. Don't skip it!
- 3To make the tofu even better, pan-fry the pressed cubes in a little oil until golden brown before adding them to the curry.
- 4Adjust the spice level by using more or less curry paste. Start with less if you are sensitive to heat.
- 5Don't boil the curry rapidly after adding the vegetables, as it can make them mushy and cause the coconut milk to separate.
- 6This curry tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Vegan
This recipe is already vegan. Just ensure your brand of green curry paste does not contain shrimp paste.
gluten freeGluten free
Use tamari or a certified gluten-free soy sauce instead of regular soy sauce to make this dish completely gluten-free.
high proteinHigh protein
Add 1 cup of cooked chickpeas or edamame along with the vegetables for an extra protein boost.
quickQuick
Use pre-pressed, pre-cubed tofu and a bag of mixed stir-fry vegetables to cut down on prep time significantly.
Why this is on our healthy list.
Plant-Based Protein
Tofu provides a complete source of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Antioxidants
The herbs and spices in the green curry paste, like lemongrass, galangal, and kaffir lime, are loaded with antioxidants that help fight free radicals.
Healthy Fats
Coconut milk is a good source of medium-chain triglycerides (MCTs), a type of fat that can be used for energy.
Frequently asked questions
Thai Green Curry can be a healthy choice. It's packed with vegetables and plant-based protein from tofu. The coconut milk contains healthy fats, but is high in calories, so enjoy it in moderation as part of a balanced meal.